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Preparation

In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber. Bring the mixture to a blender, and purée it with the tofu and the lemon juice until the mixture is smooth. Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm. Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.

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Recent Reviews

I added the garlic and used vegetable broth, and since I'm vegan I used several tablespoons of nutritional yeast instead of the suggested cheese. No scallops. It was a great soup. (Fresh, fat cucumbers from my friend's garden - the best)

Andie_from_Canada from Eagle Lake, Ontario /

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I liked how easy this was but I agree with other reviewers that it's kind of bland. I added one small chopped potato, upped the lemon juice, added some broccoli florets, a jalepeno & garlic powder and ate it over pasta w/grated cheese, like another reviewer suggested. The cheese made it. I did not use scallops- I don't eat them- and I used firm tofu becuase that's what I had. I thought this would do well with chicken or something else to replace the scallops next time, or bacon mmm....

AdrienneHB from Boston /

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This was pretty good. I used veg broth instead of chicken, and took the advice of other reviewers and added a few cloves of garlic. I think corn would be good in it as well. I'm not sure if I'd make it again. The graininess from the tofu bothered me a little, I prefer something smoother and creamier. On the other hand, to go with the chowder, I also made a caesar salad using tofu as the dressing base (this I got from Ming Tsai), and it was VERY good.

Julie from Fort Lauderdale, FL /

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Definitely use garlic...and it's AMAZING! There is a confusing part about "remaining mixture." What remaining mixture? Instead I used another cup of chicken broth to cook the scallops and then added them to the chowder. I actually used the "chowder" as a sauce and poured it over thin pasta...added a little cheese. It was like Alfredo! I will be using this as a base sauce and making additions such as saffron or curry. YUM.

A Cook from Portland, OR /

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definitely add some minced garlic when sauteeing the onion. this is a great, light first dish with a really lovely color if you leave the cucumber skin on. surprisingly, i found that a dash of tabasco to the finished product was really gooood and livened the flavor up a bit. (but it was great without tabasco too...)